Today we’ll talk about how to cook mushroom julienne . A step-by-step recipe for the culinary process, we will give below. And also tell you about the best secrets of this sophisticated dish that can decorate any festive table. However, if you just serve it for dinner, your family will be delighted. At the same time, cooking this hot appetizer is very simple. Try it and you will see for yourself. And we will try to explain the basic rules of preparation for you simply and easily.
Something about the title
Most of those who have tried julienne or at least heard about it, understand that we are talking about a dish of French origin. But not everyone knows that in the country where this snack was invented, it is not called that way. Although the word is, of course, French, it does not mean a dish, but a method of slicing products (for such a hot snack, all the ingredients are chopped with a small straw). And in the homeland of julienne he is known by the word "cocot". This is the name for the special dishes in which it is baked.
The classic julienne is chopped mushrooms baked with bechamel sauce. But since the appetizer gained popularity, they began to cook it in different forms - with mushrooms, cheese and seafood. We will talk about all these recipes. But in detail in this article we will consider how to cook julienne with mushrooms.
You can use a step-by-step recipe for the most famous type of snack in order to make various options for this dish. It can serve as a basis for other prescriptions, departing from the classics.
rules
Before telling how to cook julienne with mushrooms, we will talk about the main secrets that serve as the key to success in its preparation:
- First of all, it is cutting into strips, as already mentioned, or in small cubes. Recipes allow such a departure from the classic version.
- If, in addition to mushrooms, you take chicken or other meat, then it is prepared in advance and used already in boiled form.
- The same can be said of mushrooms. They are boiled in advance or fried with onions.
- But seafood should be raw. In extreme cases, they can be blanched - hold for two minutes in a frying pan with boiling water, then drop into a colander and dry.
- But the main secret of julienne is, of course, the sauce. It should be tender, based on milk, sour cream or cream.
- Sprinkle julienne with cheese of such hard varieties to quickly melt.
Classic recipe: preparing baked goods
We proceed to the first stage of creating our snack. How to cook mushrooms julienne? You must first select the main ingredient. Most often, champignons are used for julienne. But you can take other mushrooms, such as chanterelles, saffron mushrooms or rowanings. 300 g is enough for julienne
- We wash, clean, cut them with special straws.
- Now take the onion. In the same way, we cut and fry it in a pan. This is best done in butter.
- Put the mushrooms in a small saucepan. Add the fried onions there. Squeeze the juice out of half a lemon. We lay spices - which ones do you prefer. But salt is not needed yet. Cover and simmer a little so that the products are saturated with odors.
Sauce
The second stage of how to cook mushrooms julienne is, of course, roasting sauce. As we already said, a good sauce is the main secret of an ideal snack:
- We take a small bowl with a thick bottom. Melt there 30 g of butter.
- Now add two tablespoons of flour. The latter should be white, of good grade and finely ground.
- Stir with oil into a homogeneous mass.
- Pour a half-liter of pre-warmed milk into a thin stream. Stir it with a wooden spoon or spatula until all the lumps have dissolved, and fasten the gas to the minimum so that the sauce does not burn.
- It should boil for half an hour until it acquires a velvety structure. Before turning off the gas, add a pinch of nutmeg to the sauce.
Bechamel is ready! But in no case do not let it cool.
How and where to lay products
We will need special molds called cocotte makers. These are such ladles with handles, designed for serving for one person. They are steel, copper, heat-resistant glass, ceramic. For a good taste, the latter are preferred.
Do you have any cocotte makers? Not scary. We are talking about how to cook julienne with mushrooms at home. Therefore, you can arrange julienne into ceramic pots or even small pans.
They fill out forms up to about half. Rub 200 grams of cheese. Part of it is poured into julienne and mixed. Then pour warm sauce. And finally, sprinkle with the rest of the cheese so that a hat forms. Experienced culinary experts advise applying another trick. Cheese for sprinkling is best mixed with one or two tablespoons of breadcrumbs. Then a crispy crust forms on the snack.
Roasting and Serving
Now we have the final stage left, and for this we need to cook the julienne with mushrooms in the oven. There are also some secrets here:
- If you laid out the appetizer in tins made of metal or heat-resistant glass, then preheat the oven to 180 degrees.
- And in the event that you have ceramic cocotte makers or pots, then you put them in a cold oven. Otherwise, they may burst.
- At a temperature of 180 degrees, julienne is baked on average for about a quarter of an hour, until the cheese is melted and turns into a golden crust.
- Now we turn off the oven, take out a snack and serve immediately.
Knowing how to cook mushroom julienne, you can take the first two steps in advance. But bake it immediately before serving. Julien must be hot!
It is customary to serve it directly in the cocotte mills, where it was baked. They are placed on small saucers covered with napkins. The pens are wrapped in paper towels so that guests are not burned.
How to cook mushrooms and chicken julienne
This is another classic recipe for a French hot appetizer. We take for him only chicken, previously boiled.
- This time we need mushrooms 700 g.
- Enough 300 g of chicken
For this process, we will need three whole pans:
- At the first we fry mushrooms and chicken fillet in butter in butter. Add salt and white pepper this time.
- In another pan, pass the chopped onion until it becomes transparent.
- Well, in the third, we melt the butter, pour the flour and fry until golden. Take 350 grams of 20 percent cream. Pour them into a flour in a thin stream and fry for no more than a minute on a very low fire, making sure that there are no lumps. The mixture should boil a little, but not for long.
Well, now we act as usual. Do you know how to cook mushroom julienne? The chicken recipe is almost the same. We rub 300 grams of cheese, mix the mushrooms, chicken and onions. We lay out on the cocotte makers. Pour the sauce and sprinkle with cheese. Bake until the “caps” melt.
When served, such julienne is usually decorated with chopped greens.
With sour cream sauce
Consider another type of cooking this appetizer. This time we will bake it in sour cream sauce. How to cook julienne with mushrooms and chicken so that it is slightly different in taste from the classic, with spicy sour? To do this, you need to change the ratio of ingredients. So let's get started:
- We take equally - 400 g each - mushrooms and chicken. Boil the last.
- We clean the mushrooms as we should and fry them in butter with chopped onion until all the juice has evaporated. Products should turn golden.
- Now chop the chicken fillet into strips. We also add it to stewed mushrooms. Salt to taste and season with freshly ground black pepper.
- We rub coarsely 200 g of hard cheese.
- We prepare the sauce as follows: fry two tablespoons of flour in a dry frying pan, but so that it turns golden and does not burn. Then pour three hundred grams of fat sour cream. We make a very small fire. Part of the cheese is mixed with hot sour cream. Stirring, continue to cook the sauce. We do this until the cheese is completely melted.
- Then turn off the gas, spread the julienne on the cocotte mills, pour the sauce. Sprinkle the remaining cheese on top.
- Bake in the oven for 15 or 20 minutes at a temperature of 160 degrees.
We use it as soon as it is ready.
In tartlets
This is one of the most elegant ways to cook mushroom julienne. Photos of this snack in tartlets demonstrate that it will not be embarrassing to offer guests at a buffet or banquet. Yes, and it is much more convenient than from a hot mold.
Tartlets can be used ready-made, from puff or shortcrust pastry. Fortunately, they are sold almost everywhere. And you will not need to fool yourself with special dishes.
- Chicken fillet (2 pieces), onions (200 g) and mushrooms (300 g) are cut and stewed, as in the previous recipe.
- Fry two tablespoons of flour in a dry pan. Then pour in 300 grams of fat cream, add salt, pepper, nutmeg. Bring to a boil over low heat.
- Now add our julienne to the pan right in the sauce. Mix and warm a little.
- Remove the pan from the heat. We spread in tartlets, sprinkle with cheese.
- Preheat the oven to 180 degrees. We put on a baking sheet tartlets and bake no longer than 15 minutes.
In a slow cooker
With the advent of modern devices in our kitchen, we not only felt relieved that cooking became easier. Useful substances with this processing method are also stored almost completely. So now let's try to cook julienne with mushrooms and chicken in a slow cooker. For this, we take a set of products already known to us. We proceed as follows:
- We take 300 g of chicken and champignons, onion and a glass of cream, as well as 200 g of grated cheese. Cut the meat into slices.
- We turn on the baking program for 50 minutes. Pour in a slow cooker sunflower oil. Fry the fillet for a quarter of an hour.
- Shred the straws and mushrooms with straws, add to the chicken. Leave for another 15 minutes. Fry under a closed lid. But if too much fluid is released, you can remove it.
- Add the flour, a tablespoon of mustard, salt. Mix and pour the warm cream. Close the lid and cook until a signal sounds.
- Sprinkle all this mass with grated cheese. Close the lid again for 5 minutes. We wait until the cheese is melted. You can turn on the "heating" mode for this time.
Such julienne can be served in small bowls or pots.